NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

1 cup bell peppers

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and place them in a bowl.

• 3

  Toss the potatoes with half of the olive oil, sea salt, black pepper, and smoked paprika until evenly coated.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.

• 5

  While the potatoes roast, slice the chicken breast and bell peppers into thin strips.

• 6

  In a small bowl, whisk together the chipotle peppers in adobo, lime juice, and garlic powder to create the glaze.

• 7

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 8

  Add the chicken strips to the skillet and sear for 5-6 minutes until cooked through and lightly browned.

• 9

  Add the bell peppers to the skillet and sauté for another 3-4 minutes until they are tender-crisp.

• 10

  Pour the chipotle glaze over the chicken and peppers, tossing well to coat, and cook for 1 minute until the sauce thickens slightly.

• 11

  Serve the spicy chipotle chicken and peppers immediately alongside the crispy roasted potatoes.